Healthy Food Database
Molasses
Molasses is thick, dark syrup produced during the refining of sugar. It was one of the most popular sweeteners until the end of the 19th century, as it was much cheaper than refined sugar. There are three major types of molasses: unsulphured, sulphured and blackstrap. Blackstrap molasses is the most nutritionally valuable, containing many vitamins and minerals. It is made from the third boiling of the sugar syrup and is the concentrated byproduct remaining after the sugar's sucrose has been crystallised.
Category: Sweetener
In Season:
all year
To Buy:
Look for unsulphured blackstrap molasses as it has a cleaner, more clarified taste and is free from processing chemicals.
To Store:
Molasses should be kept in it's container, tightly sealed either in a cool, dark place or in the fridge. Unopened, molasses may keep for about a year, but once opened will last for 6 months.
Tips & Tricks:
Cooking Tips:
Add to gingerbread and cakes, or use to sweeten tea and coffee.
Nutrition per 1 Tablespoon:
Monosaturated Fat , g:
0.0
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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